The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 16 pancakes

Add some fresh grated ginger
to the pancakes for an Asian touch. Sweet potatoes need the flour to give
the pancakes body.

1 pound sweet potatoes,
peeled
1/2 cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp. baking powder
1/2 tsp. cayenne powder
2 tsp. curry powder
1 tsp. cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

Grate the sweet potatoes
coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking
powder, cayenne pepper, curry powder, cumin, and salt and pepper.

Add the eggs and just
enough milk to the dry ingredients to make a stiff batter. Add the potatoes
and mix. The batter should be moist but not runny; if too stiff, add more
milk.

Heat 1/4 inch of peanut
oil in a frying pan until it is barely smoking. Drop in the batter by
tablespoons and flatten. Fry over medium-high heat several minutes on
each side until golden. Drain on paper towels and serve.

— Jewish Cooking
in America, by Joan Nathan